ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint
Antioxidant activity to stable DPPH radical (AADPPH) and unstable hydroxyl radicals (AA.OH) and nutraceuticals (monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) and ascorbic acid) content of kombucha fermented milks with peppermint (KFM-P) were modelled and optimised. Beverag...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/289129 |
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| author | Jasmina Vitas Radomir Malbaša Aleksandar Jokić Eva Lončar Spasenija Milanović |
| author_facet | Jasmina Vitas Radomir Malbaša Aleksandar Jokić Eva Lončar Spasenija Milanović |
| author_sort | Jasmina Vitas |
| collection | DOAJ |
| description | Antioxidant activity to stable DPPH radical (AADPPH) and unstable hydroxyl radicals (AA.OH) and nutraceuticals (monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) and ascorbic acid) content of kombucha fermented milks with peppermint (KFM-P) were modelled and optimised. Beverages were produced by the addition of 10 % of kombucha peppermint inoculum to the milk containing 0.8, 1.6 and 2.8 % milk fat at 37, 40 and 43 °C. Response surface methodology (RSM) indicated opposite response surfaces for AADPPH and AA.OH PUFAs and ascorbic acid, as most significant and influential factors, were included in graphical optimization and gave the working region for obtaining products of highest antioxidant quality: lower temperatures and milk fat up to 1.8 %; higher temperatures and milk fat of maximum 1.6 %. ANN modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint was, as expected, more accurate than RSM. |
| format | Article |
| id | doaj-art-de9e3c1ab4844927b8d2a950d5ccfed8 |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-de9e3c1ab4844927b8d2a950d5ccfed82025-08-20T03:24:40ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252018-01-0168211612510.15567/mljekarstvo.2018.0205ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermintJasmina Vitas0Radomir Malbaša1Aleksandar Jokić2Eva Lončar3Spasenija Milanović4University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of SerbiaAntioxidant activity to stable DPPH radical (AADPPH) and unstable hydroxyl radicals (AA.OH) and nutraceuticals (monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) and ascorbic acid) content of kombucha fermented milks with peppermint (KFM-P) were modelled and optimised. Beverages were produced by the addition of 10 % of kombucha peppermint inoculum to the milk containing 0.8, 1.6 and 2.8 % milk fat at 37, 40 and 43 °C. Response surface methodology (RSM) indicated opposite response surfaces for AADPPH and AA.OH PUFAs and ascorbic acid, as most significant and influential factors, were included in graphical optimization and gave the working region for obtaining products of highest antioxidant quality: lower temperatures and milk fat up to 1.8 %; higher temperatures and milk fat of maximum 1.6 %. ANN modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint was, as expected, more accurate than RSM.https://hrcak.srce.hr/file/289129kombuchaantioxidantspeppermintfermented milkRSM and ANNs |
| spellingShingle | Jasmina Vitas Radomir Malbaša Aleksandar Jokić Eva Lončar Spasenija Milanović ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint Mljekarstvo kombucha antioxidants peppermint fermented milk RSM and ANNs |
| title | ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint |
| title_full | ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint |
| title_fullStr | ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint |
| title_full_unstemmed | ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint |
| title_short | ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint |
| title_sort | ann and rsm modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint |
| topic | kombucha antioxidants peppermint fermented milk RSM and ANNs |
| url | https://hrcak.srce.hr/file/289129 |
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